Enhanced diffusion during the electrical heating of foods

Summary Betanin effusion from beetroot was greater during 50 Hz electrical heating than during conventional heating. the rate of loss is proportional to surface area and is a linear function of the applied RMS electric field. the surface area dependence was confirmed with solutions of the dye Rhodamine B held in semipermeable tubing. It was calculated that at 50 Hz the relaxation time of the atmosphere around an ion is significantly less than the period of the voltage, so that it is likely that ions will respond to the electric field. Possible consequences for other small ionizable food components during electrical heating are discussed.